Tuna And Beans Salad Topped With Wisconsin Asiago

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Wisconsin Cheese


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12 ounces medium pasta shells, elbow macaroni or other medium pasta shape

1 (12-1/4 ounces) can chunk light tuna in water, drained

1 (15.5 ounces) can kidney or pinto beans, rinsed and drained

1/2 medium red onion, chopped

1/4 cup flat-leaf or curly parsley, chopped

1/4 cup ripe olives, chopped

2 tablespoons vegetable oil

1/4 cup Dijon mustard

2 tablespoons red wine vinegar

1/4 teaspoon freshly ground black pepper

Salt to taste

1/2 cup Wisconsin Asiago Cheese, grated

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